What is a low temperature slow cooking belt?

Slow-cooking scallops at low temperature means simmering shell meat with low fire, which is a dish.

Method for make low-temperature slow cooking belt:

1, remember to use kitchen paper to absorb water after the tape is completely thawed.

Sprinkle some salt and black pepper.

3. Heat the pot until it smokes slightly, oil it, and put the belts into the pot one by one in a semicircle after seeing the oil lines. Once the belt is put in place, don't move it and fry it for 60 seconds.

4. Turn the tape from the first one, don't move the tape after turning it, then add garlic slices and butter.

After 5.40 seconds, pour the butter on the belt repeatedly with a spoon and fry for about 60 seconds. Simple and delicious fried beef with garlic flavor is finished.

Tape preservation method:

Band refers to the round muscles in a big fresh shell. Shellfish itself is very umami, so it is not necessary to add monosodium glutamate or more salt when cooking, so as to avoid the loss of umami, and the mud sausage in shellfish is not suitable for eating. After buying the tape home, if you need to save it, you can wrap it in plastic wrap and keep it in the refrigerator for a day or two. Or frozen, it can be preserved for a long time.